Name: Mediterranean Tuna Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 (15 ounce) can chickpeas (drained and rinsed); 1 cup grape tomatoes (quartered); ½ English cucumber (diced); ¼ medium red onion (finely diced); ½ red bell pepper (diced); ¼ cup sliced Kalamata olives (chopped); 2 tablespoons chopped fresh parsley; 2 (5 ounce each) cans tuna (drained well); 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 2 tablespoons fresh lemon juice; ½ teaspoon dried oregano; 1 clove garlic (finely minced); ¼ teaspoon salt; ¼ teaspoon black pepper

Holly’s Recipe Highlights: Mediterranean Tuna Salad

Flavor: Crisp, colorful veggies and rich tuna tossed in a tangy lemon-garlic dressing with salty, briny Kalamata olives.

Why Make It: Canned tuna and chickpeas transform fresh vegetables into a satisfying, protein-packed meal that comes together quickly with no cooking required.

Serving Suggestions: Serve over fresh greens, tucked into homemade pita, or wrapped in a tortilla.

Total Time: 15 Mins Serves: 4

Ingredient Notes

oil , vinegar , tomato , cucumber , chickpeas , onion , pepper , lemon , oregano , tuna , garlic , olives with labels to make Mediterranean Tuna Salad

Chickpeas: Rinse and drain the chickpeas well. For a softer, creamier texture, substitute with cannellini beans or navy beans.

Grape Tomatoes: Quarter grape tomatoes for easy bite-sized pieces or replace with halved cherry tomatoes or diced Roma tomatoes.

English Cucumber: Skip the peeling and use crisp English cucumbers. Or swap for regular cucumbers, but remember to peel and remove the seeds before dicing.

Red Bell Pepper: Use a red, yellow, or orange bell pepper for a similar sweetness and vibrant color.

Canned Tuna: Tuna packed in water offers a lighter flavor, while oil-packed tuna adds a richer, more savory taste.

Red Wine Vinegar and Lemon Juice: Combining both creates a balanced dressing with bright, rounded acidity and fresh flavor. Swap the red wine vinegar for white wine vinegar for a lighter dressing.

How to Make Mediterranean Tuna Salad

Canned tuna, mixed chopped veggies, and chickpeas in a bowl.

Canned tuna, mixed chopped veggies, and chickpeas in a bowl topped with herbs and seasonings.

Whisk the dressing ingredients together in a bowl.

Add the tuna, chickpeas, chopped vegetables, olives, and parsley. Toss (full recipe below).

Taste, adjust the seasoning, chill, and serve.

Drain the Chickpeas and Tuna: Drain thoroughly to prevent liquid from diluting the dressing.
Mix the Dressing: Mix the dressing well so the oregano and garlic are evenly distributed through the salad.
Cut the Veggies Evenly: Cut into similar small pieces so every spoonful has a little of everything, or use my favorite vegetable chopper to make quick work of it.
Let it Sit: Let the salad sit in the dressing for 10 to 15 minutes for deeper flavor.